Kristy Cook
4 cups day old cold rice
8 oz cooked crawfish tail meat
10-12 shrimp, tail off and deveined
2 andouille sausages, sliced and then quartered
1/2 cup onion, chopped
1/2 cup bell pepper, chopped
2 stalks green onions, sliced
2 eggs, lightly beaten
5 tbsp vegetable oil, divided
1/2 tsp seafood seasoning
1 tsp garlic powder
1 tsp onion powder
1/4 tsp cayenne pepper
1/2 tsp chili powder
1/2 tsp oregano
1 tbsp sugar
2 tbsp soy sauce
Salt and pepper to taste
Season shrimp with 1/2 tsp seafood seasoning & 1 tbsp oil.
In a skillet over medium high heat add 2 tbsp oil and cook shrimp on each side 2-3 minutes until shrimp make a nice C shape. Remove from pan and add in sausage, cooking until browned. Remove from pan.
Add in bell peppers and onions, cooking approximately 4 minutes before scooting over to one side and add in the eggs. Scramble the eggs and then mix the onions/peppers with the eggs. Scoot everything to the side and add in the remaining oil and then cold rice, breaking up with your spatula. Add in remaining seasonings, sugar and soy sauce. Add in the crawfish tails. Give everything a stir and allow to cook a minute or two before adding the shrimp, sausage and green onions. Enjoy!
